Seedie Breakfast Bars Aisling Larkin newstalk
Seedie Breakfast Bars Aisling Larkin newstalk

Breakfast Seeds Bars

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Baking
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Breakfast
Breakfast Seeds Bars Aisling Larkin
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

  • 180 g smooth almond butter at room temperature
  • 100 g granulated sugar
  • 75 g light brown sugar
  • 50 g unsalted butter softened, plus more for greasing
  • 1 large egg beaten, at room temperature
  • 1 egg white at room temperature
  • ½ teaspoon fine sea salt
  • ½ teaspoon vanilla paste or 10 grams vanilla extract
  • 150 g rolled oats
  • ¾ teaspoon baking soda
  • 30 g unsweetened coconut flakes
  • 50 g dried cranberries or another soft, plump dried fruit
  • 3 tbsp poppy seeds
  • 2 tbsp shelled sunflower seeds
  • 2 tbsp flax seeds
  • 2 tbsp sesame seeds

Instructions

Preparation:

  • In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer and a large bowl, cream almond butter, granulated and brown sugars, and butter on medium speed until light and fluffy, about 4 to 5 minutes.
  • Add egg, egg white, salt, and vanilla, and mix until well incorporated, occasionally scraping the side and bottom of the bowl, about 1 minute longer.

Mixing:

  • Put oats in a small bowl, sift the baking soda over them, and beat into almond butter mixture.
  • With the mixer on low speed, stir in coconut flakes, cherries, and seeds until thoroughly mixed.
  • Press a piece of plastic wrap directly against the surface of the dough (still in the bowl) and refrigerate for at least 6 hours and up to 2 days. (This allows the oats to hydrate.)
  • Preheat and Prepare Oven:
  • Heat oven to 180℃.
  • Lightly grease a metal 9-inch square baking pan with butter and line it with parchment paper, leaving about 5 centimeters to hang over 2 sides of the pan and use as handles later.
  • Grease the parchment paper as well.

Baking:

  • Scrape dough into the prepared baking pan.
  • Lightly grease a large spatula and firmly press the mixture into the pan in an even layer.
  • Bake until the surface is light golden brown and firm, 25 to 30 minutes.

Cooling and Cutting:

  • Transfer to a rack and allow bars to cool completely in the pan.
  • Once cooled, use a butter knife or small offset spatula to cut along the inside edges of the pan and release the bars.
  • Using the parchment paper overhang, lift bars out of the pan and place them on a cutting board.
  • Cut into 18 bars.

Storage:

  • Store at room temperature in an airtight container for up to 5 days.

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